Shrimp Quesadillas (Print)
Fast crispy shrimp wraps.
# Ingredients:
01 -
1 pound uncooked medium shrimp, peeled and deveined.
02 -
1 tablespoon olive oil.
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1/2 cup onion, chopped.
04 -
1/2 cup bell pepper, chopped.
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2 cloves garlic, minced.
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2 tablespoons taco seasoning or 1 tablespoon chili powder and 1/2 teaspoon each garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper.
07 -
1-2 cups melting cheese (mozzarella, cheddar, Mexican blend, or Monterey Jack).
08 -
6-8 medium flour tortillas.
# Directions:
01 -
Heat 1 tablespoon olive oil in a large skillet or pan over medium heat. Add the chopped onion, bell pepper, and minced garlic to the pan. Sauté for about 1 minute, or until the vegetables are tender and fragrant.
02 -
Add the shrimp and the taco seasoning to the pan. Cook for another 1-2 minutes, stirring occasionally, until the shrimp begin to turn pink and are cooked through.
03 -
Transfer the shrimp and vegetable mixture to a bowl. Clean the skillet with a paper towel and return it to the heat. Coat the pan lightly with cooking spray or about 1 teaspoon of vegetable oil.
04 -
Place a tortilla in the skillet. Sprinkle cheese generously on one half of the tortilla, then spoon about 5-6 shrimp (or enough to cover) on the cheese. Add another layer of cheese on top and fold the tortilla in half.
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Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden and crispy, and the cheese has melted through. Repeat with the remaining tortillas.
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Serve the quesadillas hot with sides of sour cream, salsa, or guacamole for dipping.
# Notes:
01 -
For a spicier quesadilla, add a dash of hot sauce or sliced jalapeños to the shrimp mixture.
02 -
You can use whole wheat tortillas as a healthier option.
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Quesadillas can also be made in advance and reheated in the oven for quick meals.